Pumpkin Bread w/ Cranberries & Pistachios

Pumpkin Bread w/ Cranberries & Pistachios

Pumpkin Bread on its own is delicious but adding a few chewy cranberries and crunchy pistachios give it a wonderful texture and a little something extra. This recipe is super easy to make and is perfect as a Breakfast treat or with Coffee and Tea in the afternoon. Feel free to swap out the Pistachios for Pecans or Walnuts if you prefer.

Makes 1 loaf with about 8 slices

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Ingredients

2 cups (272 g) Flour
1 tsp (5 g) Baking Powder
1 tsp (5 g) Baking Soda
1/4 tsp Salt
1 1/2 tsp (7.5 g) Cinnamon
1 tsp (5 g) Ground Ginger
1 tsp (5 g) Nutmeg
1 tsp (5 g) Allspice
2/3 cup (234 g) Cane Sugar
2/3 cup (234 g) Light Brown Sugar
1 tsp (5 g) Powdered Sugar for garnish

Wet Ingredients:

15 oz (425 g) canned Pumpkin
1/3 cup (79 ml) Canola Oil
1/4 cup (59 ml) Plant Milk
1 Tbsp (15 ml) Apple Cider Vinegar
1 1/2 tsp (7.5 ml) Vanilla

Add ins:

1/3 cup (43 g) dried Cranberries
1/3 cup (43 g) Pistachios roughly chopped

Directions

1. Add the apple cider vinegar to the plant milk and allow to sit for 5 minutes. This will create a vegan “butter milk”.

2. Add the sugar and pumpkin together in a large bowl and mix well. Once the sugar has disolved mix in the oil, milk and vinegar mixture and vanilla.

3. In a separate bowl mix together the flour, salt, baking powder, baking soda, nutmeg, cinnamon, allspice and ginger.

4. Add the dry ingredients to the wet and slowly mix together until well combined. Add in the chopped pistachios and cranberries and mix again until just combined.

5. Pour the mixture into a buttered and very lightly floured loaf pan. Bake at 350 for 50-55 minutes or until an inserted toothpick comes out clean.

6. Allow to cool before topping with a bit of powdered sugar.